Margaritas With a Twist!

In the spirit of Cinco de Mayo, here are 5 new takes on the classic cocktail from our favorite bars

Ingredients:
1 1/2 oz. tequila (white)
1 oz. kalamanci
3/4 oz. lime juice
1/2 lemongrass/long pepper syrup
large pinch of cilantro leaves (10-12 leaves)
small pinch of salt (1/2 teaspoon)
Long pepper/lemongrass syrup: take 1 L simple syrup, and 4 stalks of lemongrass with 8 whole long peppers. Toast the long peppers until aromatic, peel the outer tough layers of the lemongrass and bruise with mortar and pestle to release the essential oils. Simmer in simple syrup for 20 minutes and set aside in fridge until ready for use

Shake until the cilantro has broken apart, serve over ice in rocks glass, grate long pepper on top with microplane, garnish with cilantro and lemon twist, no straw.

Add a slice of fresh papaya and agave nectar to your mixing glass. The amount of nectar you add depends on how sweet you like your cocktails, but usually about a teaspoon will do the trick. Muddle to release the papaya flavor. Add 1 1/4 ounces of Avión Añejo, 1/2 ounce each of Aperol and orange juice. Then, top them off with 3/4 ounce fresh lime juice. Add ice and give it a good shake. Strain over ice, and garnish with a fresh slice of papaya.